Stuffed Mushrooms with Sun-dried Tomatoes, Goat Cheese and Olives:
Ingredients:
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8-10 large button mushrooms
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1 TBsp butter
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2 tsp olive oil
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1/3 cup sun-dried tomatoes (jar)
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1 shallot, fine chop
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1 large jalapeno pepper, fine chop
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1/2 tsp cayenne
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1/2 ysp paprika
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1/4 tsp saffron
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2 TBsp fresh parsley, fine chop
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1 tsp lemon juice
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1/4 cup kalamata olives, fine chop
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1/4-1/3 cup goat cheese
Steps:
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Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
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Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
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Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 mins.
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Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
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Stir in goat cheese and olives until well combined.
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Spoon filling into mushroom caps.
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Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 mins. Garnish with fresh parsley!